Slowly I’m discovering that one of the things I like to tincture most are teas – probably because I love to drink it too. Wearing it is also wonderful in Bulgari’s Green Tea perfume that I often use in the summer.
A few months back, you may remember I did a Lapsang Souchong tea tincture that is simply an incredible olfactive treat and a Mate tea tincture that is very surprising. White Lotus Aromatics sells the Lapsang Souchong concrete (of course it’s on my list!). At any rate, back in June, I purchased a few from Tee Geschwendner, my go-to online store for teas.
I tinctured four and here’s a sort of overview. Scent profiles to follow when I filter later this year.
China Pai-Mu Tan (white peony) – this is a white tea from the province of Fuji, made from the silvery buds and the first two leaves of each bush. It’s harvested in early spring and is known to have “…a sweet complex honey aroma often compared to muscatel wines”. — 10gr of tea in 100ml of alcohol.
China Fancy White Peony — also from Fuji province, this is first grade Pai Mu Tan. This tincture is immediately different than the other because it is clearer, absorbs less of the alcohol than the first one did. It also has a very delicate aroma. — 10 gr of tea in 100ml of alcohol.
China Oolong Kwai Flower — Kwai flower is Osmanthus flower! You can imagine how happy I was to find this out. This is a dark Oolong from Fuji and there is definitely a fruity aroma to this one right from the start. The colour is a very pale green. — 10gr of tea in 100ml of alcohol.
Carmel black tea — this one is a wild card; it’s obviously flavoured with caramel which is but a hint in the beginning. The colour is a cognac colour, a wonderful brown and the smell is intriguing. — 10 gr of tea in 100ml of alcohol.
Let’s see/smell what we get in 3 months.
Enjoy your weekend!